Look what we got for Chrissie!
Actually we bought this a month ago but it only arrived the day before Christmas. Why the fuss? Well I simply wish to get the most from the fruits of our labour. Strongly flavoured small goods like bacon, ham and salami greatly benefit from being served in fine slices and so a slicer is essential if you are not a master carver. Last night we whipped a quarter side of bacon down into neat slices in about ten minutes.
These were then wrapped in greaseproof paper and frozen. Soon I hope to slice some ham.
In the curing fridge we have a magnificent array of goodies waiting to be used.
On the top shelf is the Chorizo. It is nearly ready, almost completely dry and the texture of a good dried salami. Speaking of which, the second shelf down is some Italian style pork salami. I am looking forward to that one!
The third shelf is Lup Chong/ Lap Choy or whatever you call it depending what part of Asia you come from. We already eat a lot of this sausage, and it is expensive, so it makes sense to make our own.
As you can see I have not hung them to dry, due to lack of space. I compensate for this by turning them regularly so they dry evenly all over. So far this method appears to be working well. Either way it doesn't really matter as I will be hanging everything in the cold room in future.
This is just a gratuitous shot of the little feller enjoying a juicy pork spare rib the other day. Those piggies sure go a long way!
You must be a good operator Ulf. I don't see any fingers mixed in with the rashers.
ReplyDeleteJim
Oh yes. I have been a cabinetmaker for many years now and I still have all of my fingers. A healthy fear of machinery with sharp blades does that for you!
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